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THE FOOD REFERENCE NEWSLETTER
Food History, Trivia, Quotes, Humor, Poetry, Recipes
January 16, 2002 Vol 3 #2 ISSN 1535-5659
James T. Ehler, Editor, james@foodreference.com
http://www.foodreference.com
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IN THIS ISSUE
=> Website News
=> Quotes and Trivia
=> Ancient & Classic Recipes
=> Food Trivia Question: What Am I?
=> Readers questions
=> This Weeks Calendar
=> Did you know?
=> Who's Who in the Culinary Arts
=> Answer to Food Trivia Question
=> Subscribe/Unsubscribe information
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WEBSITE NEWS http://www.foodreference.com
CHECK THE WEBSITE DAILY - I am posting a new FOOD QUIZ question
each day on the website, along with a Daily Culinary Quote,
Daily Trivia and other interesting food items.
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QUOTE
"O, blackberry tart, with berries as big as your thumb, purple
and black, and thick with juice, and a crust to endear them
that will go to cream in your mouth, and both passing down
with such a taste that will make you close your eyes and wish
you might live forever in the wideness of that rich moment."
Richard Llewellyn, Welsh novelist (1907-1983)
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TRIVIA
The fig was used by the ancient Egyptians as long as 6,000
years ago. They were a favorite of Cleopatra. They also grew
in the Hanging Gardens of Babylon.
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User Support Info
I began the Food Reference Website and Newsletter about 1 year
ago, and it has grown tremendously since then. I have managed to
keep it from becoming commercialized, and hope to continue to
keep it that way. The central purpose has and always will be to
provide information and entertainment about food to everyone
free of charge.
I need your support to continue. Because of the size and
scope of the site, it is expensive to maintain, both in cost
and time (45 hours a week - I do everything myself).
I am asking for a VOLUNTARY Newsletter subscription of $7.80 per
year. That's 15 cents per weekly issue. However, any amount is
appreciated. I hope that you will consider the weekly Food
Reference Newsletter and Website worth this cost.
Click here to pay by credit card through PayPal:
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Chef James Ehler
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Thank you, Chef James
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FOOD TRIVIA QUIZ
The Food Trivia Quizzes are now moved to their own separate section after the newsletter is e-mailed. Check the Navigation Bar at the top of the page.
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Free Cookbook Giveaway! Enter our January contest!
Bread Daily is a newsletter dedicated to those who love
cooking, baking, and eating bread. We have fun facts,
recipes, and a reader request section! Subscribe now for your
free recipe booklet! Visit our site at
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READERS QUESTIONS
QUESTION: Can you help me to understand 'aceite de bacalao'.
I have heard it is a good supplement for children.
Thank YOU, Kaplan.
ANSWER: Hi kaplan, "aceite de bacalao" is Spanish for cod fish
oil. Cod-liver oil is a source of vitamins A and D. It is used
in medicine to correct abnormal calcium and phosphorous
metabolism resulting from a lack of vitamin D as in rickets,
infantile tetany, and osteomalacia. It is also used in feeds
for poultry and other animals.
In the 19th century cod-liver oil was a folk remedy for several
wasting diseases. By 1922 its medicinal value was established
and related to the presence of vitamins A and D.
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QUOTE
"My kitchen is a mystical place, a kind of temple for me. It is
a place where the surfaces seem to have significance, where the
sounds and odors carry meaning that transfers from the past and
bridges to the future."
Pearl Bailey
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TRIVIA
Boniato or Cuban sweet potato is a variety of sweet potato with
white flesh rather than the yellow or orange flesh of other
varieties. They tend to be irregular in shape, and skin color
can vary from reddish to cream colored. They are drier and not
as sweet as other varieties of sweet potato.
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NEW AWARD FOR THE FOOD REFERENCE WEBSITE
1/14/2002
Dear Mr. Ehler:
Congratulations! I am pleased to inform you that The Food
Reference Website has been selected to be our January 2002
"Reference Site of the Month" on LibrarySpot.com, the award-
winning library and reference information portal of the Web.
Our editors scour the Web for the best library and reference
resources and found your site to be an exceptional resource
for foodies. Best wishes, Stephanie Benes, LibrarySpot.com
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ANCIENT & CLASSIC RECIPES
The Inglenook Cook Book (1906)
IRISH DUMPLINGS
Cook 1 pint of sour dried apples in 1 quart of water; add a
little salt, and butter the size of a walnut; take 10
tablespoonfuls of flour, stir to a stiff batter with part
sweet and part sour milk, add a little salt; drop into the
apples with a spoon; cook 10 minutes; serve with sweetened cream.
Sister H. G. Miller, Bridgewater, Va.
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QUOTE
"Be content that those who can make omelettes properly can do
nothing else."
Hilaire Belloc (1870-1953)
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TRIVIA
Never give a dog chocolate, as it contains theobromine, which
is a central nervous system stimulant. As little as 2 ounces
can be lethal to a small dog.
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Don’t for get to check David Jenkins http://www.Hub-Uk.com,
he features some of my articles and recipes in addition to some
GREAT content from chefs around the world.
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THIS WEEKS CALENDAR
THIS WEEK: Canada: Icewine Festival, Kelowana, British Columbia
JAN 17 Saint Anthony's Day, patron saint of domestic animals.
Birthday: 1706 Benjamin Franklin
JAN 18 Pooh Day
Birthdays: 1882 A.A. Milne (Alan Alexander),
English author (The House at Pooh Corner)
1779 Peter Mark Roget, Roget's Thesaurus of English
JAN 19 1825 Tin Can patent
Birthdays: 1809 Edgar Allan Poe, poet, story writer
JAN 20 Penguin Awareness Day
Birthday: Harold Lincoln Gray, creator of Little Orphan Annie
JAN 22 St Vincent's Day, patron saint of vine growers
Birthday: Francis Bacon, essayist
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QUOTE
"No man in the world has more courage than the man who can stop
after eating one peanut."
Channing Pollock, American playwright and critic
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DID YOU KNOW?
The leaves and seeds of yew (small trees or shrubs) contain
poisonous alkaloids so potent, they can cause heart and
respiratory failure in an animal so quickly that no symptoms
appear - the animal just drops dead!
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WHO'S WHO IN THE CULINARY ARTS
CharlesGoodnight (mid 1800s). Charles Goodnight is said to
have devised the first 'chuck wagon', which he devised from an
Army wagon in the 1850s or 1860s. It was fitted with various
shelves and compartments for storing food, cooking equipment,
eating utensils, etc. It also had room for medical supplies
(very limited), scissors and a shovel, for the 'coosie',
'cookie' or 'gut robber's' duties included acting as doctor,
barber and burying the dead. Cooks were also paid double the
dollar a day the cowhands earned.
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QUOTE
"People who know nothing about cheeses reel away from Camembert,
Roquefort, and Stilton because the plebeian proboscis is not
equipped to differentiate between the sordid and the sublime."
Harvey Day
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TRIVIA
Rye production is only 10% that of wheat, but it is the second
most used cereal grain (wheat is first) for making bread.
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QUOTE
"The most usual, common, and cheap sort of Food all China
abounds in, and which all in that Empire eat, from the Emperor
to the meanest Chinese; the Emperor and great Men as a Dainty,
the common sort as necessary sustenance. It is called Teu Fu,
that is Paste of Kidney Beans. I did not see how they made it.
They drew the Milk out of the Kidney Beans, and turning it,
make great Cakes of it like Cheeses, as big as a large Sive,
and five or six fingers thick. All the Mass is as white as the
very Snow, to look to nothing can be finer....Alone, it is
insipid, but very good dress'd as I say and excellent fry'd
in Butter."
Friar Domingo Navarrete(17th century)
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TRIVIA
Cream will whip better better if you add a pinch of salt.
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A copy of this newsletter and previous newsletters is on the
Food Reference WebSite at
http://foodreference.com/html/newsletter.html
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QUOTE
"'Have some wine,' the March Hare said in an encouraging tone.
Alice looked around the table, but there was nothing on it but
tea. 'I don't see any wine,' she remarked. 'There isn't any,'
said the March Hare."
Lewis Carroll (Charles Lutwidge Dodgson) (1832-1898)
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© copyright James T. Ehler, 2002 All rights reserved.
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Food Reference Newsletter ISSN 1535-5659
James T. Ehler (webmaster, cook, chef, writer)
3920 S. Roosevelt Blvd
Suite 209 South
Key West, Florida 33040
E-mail: james@foodreference.com Phone: (305) 296-2614
Food Reference WebSite: http://www.foodreference.com
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